Aloo Soyachunks Ki Sabji
Aloo Soyachunks Ki Sabji is a wholesome and flavorful Indian curry that combines tender soy chunks and hearty potatoes in a rich, aromatic tomato-based gravy. Infused with a medley of spices like cumin, turmeric, and garam masala, this vegetarian dish offers a perfect balance of nutrition and taste. The soy chunks, rehydrated to perfection, soak up the vibrant flavors of the masala, while the soft potatoes add a comforting texture. Ready in just 45 minutes, this high-protein recipe is ideal for busy weeknights and pairs beautifully with steamed rice or warm roti. With its simple ingredients and rich taste, this traditional yet versatile sabji is sure to become a family favorite! Perfect for those seeking easy vegan or vegetarian dinner ideas.
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Recipe Information
Ingredients
- 2 medium, diced Potatoes
- 1 cup Soy chunks
- 1 large, finely chopped Onion
- 1 large, chopped Tomato
- 1 tablespoon Ginger garlic paste
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 2 cups Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Start by rinsing the soy chunks with water. Then, soak them in 1 cup of hot water for about 10 minutes to rehydrate.
Once the soy chunks have soaked, strain the water and squeeze out any excess water from the chunks. Set aside.
Heat oil in a deep pan or kadhai over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion to the pan. Sauté until the onion turns golden brown.
Add ginger garlic paste to the onions and stir well. Cook for 2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and a bit mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix all the spices well with the tomatoes and onions.
Add the diced potatoes to the pan and mix them with the masala.
Add the rehydrated soy chunks to the pan along with 1 cup of water.
Cover and cook on low heat for 15-20 minutes, or until the potatoes are cooked through and tender, stirring occasionally.
Once the potatoes and soy chunks are cooked, add garam masala and mix well.
Garnish with freshly chopped coriander leaves before serving.
Serve hot with rice or roti.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 29.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4618 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
